Satisfy your craving for Chinese hot and sour soup with a spicy American twist.

This Americanized version of the classic Chinese hot and sour soup is packed with bold flavors and hearty ingredients. Perfect for warming up on a chilly day, this soup is spicy, tangy, and full of satisfying textures.

Ingredients

• 8 cups chicken broth
• 1/4 cup soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon sriracha
• 1 tablespoon chili paste
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 teaspoon ground white pepper
• 1 cup shiitake mushrooms, sliced
• 1/2 cup tofu, diced
• 1/2 cup bamboo shoots, sliced
• 1/2 cup water chestnuts, sliced
• 2 eggs, beaten
• 4 green onions, thinly sliced
• 1/4 cup cornstarch dissolved in water

Directions

1. Heat the chicken broth in a large pot over medium heat.
2. Add soy sauce, rice vinegar, sriracha, chili paste, sesame oil, sugar, and white pepper. Stir to combine.
3. Add shiitake mushrooms, tofu, bamboo shoots, and water chestnuts. Simmer for 5 minutes.
4. Slowly pour in the beaten eggs while stirring the soup gently to create ribbons of egg.
5. Dissolve cornstarch in water and slowly pour into the soup, stirring constantly until the soup thickens.
6. Serve hot, topped with sliced green onions.

Interesting Facts